These air fryer zucchini and cheese phyllo pies are so delicious, golden and crunchy. Everyone will love them. Making them in an air fryer is so easy and takes only 12 minutes to bake. The filling is packed with so much flavour from the onion, garlic, lemon, parsley, oregano and dill.

The filling can be made in advance and chilled if you prefer. Simply saute the onion, garlic, herbs and zucchini before adding the egg, cheese and yoghurt to the mix. I have used Kerrygold Butter to brush over the pastry. It’s so creamy and delicious. I adore the Kerrygold Mature Irish Cheddar so have added this to the filling too.

Making these phyllo pies in an air fryer is such a breeze. My Instant Pot Vortex air fryer heats up in a couple of minutes so you can have these pies out within 15. Depending on the size of your air fryer you will want to do these in batches. Be careful not to overcrowd the basket. The Vortex can easily bake 6-8 at one time.

Zucchini and cheese phyllo pies made in an air fryer basket

How to make zucchini phyllo pies

Gently remove two sheets of phyllo pastry from the packaging – cover the remaining pastry with a clean, damp tea towel to prevent it from drying out, or roll it back into the packaging.

Separate the pastry sheets and lightly brush one with melted butter, then place the unbrushed sheet on top.

Cut the pastry sheets vertically into four equal pieces or, if you want to make smaller pies, five pieces.

Brush the strips with butter leaving the bottom bit where the filling goes unbrushed.

Place a dollop of the cheese and zucchini mixture (about a dessert spoon full) at the bottom end of each piece of pastry and fold over to form a triangle. It doesn’t matter if it is a bit messy at this point.

Continue to fold the parcel over as you work your way up the strip of pastry, maintaining the triangle shape. Repeat with the other sheets of pastry. The pies can be made in advance up t this stage and stored in the fridge until ready to bake off in the air fryer just before serving.

Lightly brush all sides of the triangle pies with melted butter before baking them in the air fryer.

You can see how to do it here:

Strips of phyllo pies on a table to make zucchini and cheese phyllo pies

I’m a huge fan of phyllo pastry and making phyllo pies. They are always a crowd-pleaser and so crunchy and delicious. You can get really creative with the filling adding flavour combinations and herbs that you like.

A bowl of melted butter to brush on air fryer zucchini and cheese phyllo pies

I first made zesty spinach and feta phyllo pies in the early days of my blog and these remain a favourite. Recently I updated that recipe to my new favourite spinach and 3 cheese phyllo pie in serpent shape which is even easier to roll and bake.

Unbaked Air fryer zucchini and cheese phyllo pies recipe

Leek, mushroom, and Parmesan phyllo pies are a delicious and umami combination. Roast butternut, ricotta, & feta phyllo pie, and sweetcorn and cheese phyllo pies are other delicious vegetarian options.

You can even fill a phyllo pie with bobotie or other meat/pie fillings. Serve with chutney on the side of course.

Can you freeze phyllo pies?

You can freeze the phyllo pies after they are rolled. Lay them on a flat tray, cover and freeze them until solid. Once solid you can place them into a Ziploc bag stacked together.

Remove them from the freezer and allow them to thaw at room temperature before brushing them with melted butter and baking them in the air fryer as per instructions.

To bake these in an oven, preheat to 180C / 350 F and place the pies on a lined baking sheet, brush with melted butter and bake for 20 – 25 minutes, or until golden brown.

Air fryer zucchini and cheese phyllo pies recipe with a bowl of tzatziki

Serve your air fryer zucchini phyllo pies with Tzatziki. Try my quick version below where I substitute cucumber for zucchini. It’s so good.

Cut open zucchini and Cheddar cheese phyllo pies recipe made in an air fryer

Quick Zucchini Tzatziki

Grate 1 medium / large zucchini/courgette (approximately half a cup). Squeeze any liquid out if there is any. I find zucchini doesn’t have too much and if you are eating the tzatziki straight away it’s not necessary to squeeze out any liquid. The water seeps out the zucchini if it sits for a day or two in the fridge.

Add about ½ a cup of Greek (full-fat) yoghurt with ½ a clove of grated garlic, a squeeze of lemon juice, a good pinch of salt, black pepper, a drizzle of olive oil and a pinch of dried oregano, and about 6 mint leaves finely chopped.

Check out my easy oven-to-air fryer conversion guide for more tips and tricks.

For another cheesy appetizer check out my whipped feta with roasted tomatoes & garlic recipe.

Prep Time:20

Cook Time:24

Ingredients

2 Tbs Kerrygold butter
1 onion finely chopped
4 garlic cloves crushed
Approx 450gms 1 pound of zucchini, trimmed and grated (shredded)
2 – 2/1/2 Tbs finely chopped Italian parsley a small handful
1 tsp dried dill or use fresh about 2 tsp
1 tsp dried oregano
Pinch of chilli flakes
100 gms Kerrygold mature Cheddar grated
1/3 cup 80ml Greek yoghurt
1 large free-range egg
1 Tbsp fresh lemon juice
Salt and pepper
8 sheets of phyllo pastry
Approx 1/4 cup Kerrygold butter melted for brushing the pastry
Sesame seeds to sprinkle on top optional

Instructions

Melt the butter in a large non-stick pan and cook until soft, about 4 minutes. Add the garlic and cook for about another minute over low heat.
Add the grated zucchini to the pan and sauté until soft about 3 minutes. Add the chopped parsley, dill, oregano, chill and salt and pepper. Allow the mixture to cool
In a bowl lightly beat the egg and yoghurt and then add the grated cheese.
Add the cooled zucchini mixture to the cheese and yoghurt mixture and set aside in the fridge to firm up for about an hour. This can be made in advance.
When you are ready to bake the pies, gently remove two sheets of phyllo pastry from the packaging – cover the remaining pastry with a clean, damp tea towel to prevent it from drying out.
Separate the pastry sheets and lightly brush one with melted butter, then place the unbrushed sheet on top.
Cut the pastry sheets vertically into four equal pieces or, if you want to make smaller pies, five pieces.
Brush the strips with butter leaving the bottom bit where the filling goes unbrushed.
Place a dollop of the cheese and zucchini mixture (about a dessert spoon full) at the bottom end of each piece of pastry and fold over to form a triangle.
Continue to fold the parcel over as you work your way up the strip of pastry, maintaining the triangle shape. Repeat with the other sheets of pastry.
Lightly brush all sides of the triangle pies with melted butter. Sprinkle over sesame seeds if you are using them.
Preheat the air fryer to 180C/350F and depending on the size of your basket cook these in 2 – 4 batches for 12-14 minutes until golden. Check after 12 minutes.
Enjoy on their own or with tzatziki on the side to dip.

Notes

To bake these in an oven, preheat to 180C / 350 F and place the pies on a lined baking sheet, brush with melted butter and bake for 20 – 25 minutes, or until golden brown.

Servings: 16

Author: Sam Linsell

*This post is proudly sponsored by Kerrygold SA